Use a chipotle raspberry barbecue sauce to moisten shredded cooked chicken to top flatbreads. Cut each flatbread into small wedges to serve as appetizers. A versatile recipe – see tips to prepare flatbreads with Classic Barbecue Sauce or prepared pizza crusts.
15m
PREP TIME
35m
COOK TIME
220
CALORIES
11
INGREDIENTS
Servings: 18
Ingredients
- 1 can (8 ounces) tomato sauce
- 1/2 cup cider vinegar
- 2 tablespoons firmly packed brown sugar
- 2 tablespoons seedless raspberry jam
- 2 teaspoons McCormick Gourmet™ Chipotle Pepper, Crushed
- 1 teaspoon McCormick Gourmet™ Organic Garlic Powder
- 1 teaspoon McCormick Gourmet™ Organic Onion Powder
- 1/2 teaspoon McCormick Gourmet™ Organic Smoked Paprika
- 3 cups shredded cooked chicken
- 3 packages (8.8 ounces each) naan, 6 pieces
- 2 cups shredded Monterey Jack cheese
INSTRUCTIONS
- 1 Preheat oven to 350°F. Mix tomato sauce, vinegar, brown sugar, raspberry jam and seasonings in medium saucepan on medium heat. Bring to boil. Reduce heat to low; simmer 20 minutes or until barbecue sauce is slightly thickened.
- 2 Mix chicken and 3/4 cup of the barbecue sauce in medium bowl. Spread 1 tablespoon of the remaining barbecue sauce on each flatbread. Top evenly with chicken mixture and cheese. Place flatbreads on baking sheets.
- 3 Bake 15 minutes or until cheese is melted and bubbly.
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